Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cooked long-grain rice |
| 2 cups | Shredded cheddar or american cheese |
| 2 ounces | Diced pimiento |
| 4 \N | Eggs; slightly beaten |
| 2½ cup | Milk |
| ½ teaspoon | Seasoned pepper |
| ½ teaspoon | Dry mustard |
| ¼ teaspoon | Hot sauce |
Layer half each of rice, cheese, and pimiento in a lightly greased 13x9x2 inch baking dish. Repeat layers. Combine remaining ingredients, mixing well; pour milk mix over the rice layers. Cover and bake at 325°F for 45 minutes; uncover and bake an additional 30 minutes or until mix is firm.
Note: Rice Strata may be chilled overnight before baking. After assembly, cover and refrigerate overnight. Let stand at room temperature 30 minutes.
Cover and bake at 325°F for 45 minutes; uncover and bake an additional 30 minutes or until firm.
Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998